Orange Chocolate Cake

Heat the oven to 180°C and butter and flour a bundt or loaf tin.

Whisk the flour, baking powder and salt together and set aside.

Rub the orange zest into the sugar by hand until fragrant.

Cream the butter with the orange sugar until light and fluffy, scraping down the bowl as you go.

Add the eggs one at a time, beating each in fully before the next.

With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk — start and end with flour, stopping the moment it's combined.

Divide the batter in half. Mix the cocoa powder into one half with a splash of milk, just enough to loosen it back to the same consistency as the plain half.

Spoon the two batters into the tin in alternating dollops, then swirl through with a knife.

Bake for 60 to 70 minutes in a bundt tin, or about 50 to 60 minutes in a loaf tin, until a skewer comes out clean.

Let the cake cool completely before slicing.

For the ganache, warm the cream until just simmering, then pour it over the chocolate in a bowl. Let it sit a minute, then stir until fully melted and smooth. Cool to room temperature, then whip until fluffy and pipeable, and transfer to a piping bag.

For the orange curd, wash and dry the oranges and lemon, then zest and juice both — you should have roughly 200ml orange juice and 60ml lemon juice.

Whisk the sugar, orange zest, lemon zest, eggs and egg yolks together in a small saucepan, then stir in the orange juice, lemon juice and salt.

Cook over medium heat for 12 to 15 minutes, whisking constantly, until the curd has thickened slightly — it should coat the back of a spoon in a thin layer, and a line drawn through it with your finger should hold.

Strain immediately through a fine sieve into a glass bowl to remove the zest, then whisk in the cold butter piece by piece. Divide between two 250ml jars and chill for at least 3 hours — it keeps in the fridge for at least a week.

To serve, top a slice of cake with a generous dollop of the ganache. Make a small well in the centre and fill with a teaspoon of orange curd, then finish with a little orange zest.